Kids grow up and have lives of their own. Holidays aren’t as predictable as they once were. But that doesn’t have to mean you can’t keep traditions alive.

Perhaps I should have suspected something was up when our daughter, Meredith, invited us to a home-cooked meal at her condo last Wednesday. Cooking isn’t really her thing… Yet, anyway… She’s more of an HGTV girl than a Food Network foodie.

Things started to come into focus, however, when she appeared at the door of my classroom Wednesday afternoon and said she had a surprise. Our son, Reed, came in to the room behind her with flowers and a big hug for me. Dressed in his ACUs (army combat uniform) and just off the plane from Louisville, KY, he was quite an amazing sight! And, that, Meredith explained, was the impetus for dinner at her house that night.

It turns out that Reed’s friend, Roger Krueger, had made arrangements for Reed to participate in Hunting Dakota with Roosevelt. It is a remarkable event that combines hunting and conservation, honors military personnel, and raises money to help pay expenses for persons with cancer. In its fourth year this fall, the hunters have access to areas where Teddy Roosevelt hunted during his visits to North Dakota from 1883 to 1887. Through gifts from some generous donors, Roger and his co-chair, Jon Hanson, were able to afford Reed this once-in-a-lifetime experience.
Having Reed come home was especially sweet since our plans to be together as a family for Thanksgiving had been dashed by the military’s need to send Reed to school in Missouri for two months beginning the end of October. He’ll be back home at Ft. Knox in time to be present for the birth of his and Mollie’s first child, and then will deploy to Afghanistan. So time together, whenever and however we can get it, is precious. And traditions, an important element in families, are sometimes improvised.

Child development experts espouse the value of traditions in child rearing. Even for infants, a ritual or routine makes bedtime and bath time less problematic. For older children, knowing that some parts of life are predictable is calming and beneficial. A weekly family game night, first day of school routine, and activities associated with holidays are all occasions children look forward to repeating. Traditions create memories, strengthen family ties, raise awareness of ethnic backgrounds, and build lasting bonds.

Since it’s not going to be possible for us to be together for Thanksgiving or Christmas this year, I decided to bump up our traditional Christmas eve dish to be our last meal before Reed left for home. Coupled with the bottling of Jim’s latest batch of homemade wine, we managed to spend some memorable good time together.

Our standard Christmas eve meal features an old extension homemaker’s recipe of my mother’s called Crispy Cashew Chicken. It’s a far cry from the oyster stew and lutefisk we had as kids, but much more palatable to this generation of young ’uns. Instead of stirring in cashews just prior to serving, the typical procedure for cashew chicken, these cashews are finely chopped to serve as coating before the frying takes place. The result is a crunchy, rich chicken that can be used as an appetizer or as, in our case, the entrée.

And, by the way, the from-scratch spaghetti sauce Meredith made for our Wednesday evening meal was scrumptious. Perhaps she’s watching more Mario Batali than I know. It’s good enough to become part of a new tradition.

Crispy Cashew Chicken

1/4 c cornstarch

2 t salt

1 t sugar

1/4 c unsweetened pineapple juice (or dry sherry)

2 egg whites, lightly beaten

1 3/4 c cashews, finely chopped

2 whole chicken breasts, cut into 1½ inch cubes

Oil for frying (peanut oil is a good choice)

In a small bowl, combine the cornstarch, salt, sugar, sherry, and egg whites. Dip chicken pieces into egg white mixture then roll in cashews. Place on cooling rack. When all pieces are dipped, heat oil in a wok to 375 degrees. Fry 4-6 pieces of chicken at a time until cooked through and golden brown on all sides. Serve with Asian Pineapple Sauce.

Asian Pineapple Sauce

3/4 c unsweetened pineapple juice

2 t cornstarch

2 T soy sauce

1 T honey

1 t ginger

1/4 t dry mustard

1 clove garlic, minced

2 T butter

Mix 1 T of the pineapple juice with the cornstarch. Add to all remaining ingredients in a small saucepan, heat slowly until mixture comes to a boil and mixture has thickened slightly. Serve warm as a side to Crispy Cashew Chicken.

Life reminds me of the childhood game of Hide-and-Seek. Most of it is spent hiding anxiously behind familiar routines or a pleasant facade, knowing that change is always close by, glancing around corners and peering into closets, never too far from finding you. Change knows all the best places to hide. Ready or not, here I come.

One year ago I was living in Montreal. I had a life of my own, a city I loved, and a job I abhorred. Two out of three ain’t bad, I thought. But it was. Spending eight hours a day in academic hell was killing me. I had a hobby—a passion—for baking and blogging that kept me sane, but soon butter and sugar weren’t even enough. Change discovered my hiding place and decided to do a little rearranging. I quit my job to pursue baking. And then I did what any strapped-for-cash dreamer would do. I moved back home.

After five years of living on my own, the sudden lack of freedom was stifling. There were scheduled family meals, little privacy, and a mother to remind me to pick up my room. I acted out like a bratty teenager, pushing both boundaries and my mother away. I realize now that my mother was probably having a similar problem, unsure how to deal with a new adult living under her roof.

My mother and I have always gotten along, but it was my sister and mom who were the closest. Like two girls at a slumber party, when they get together they stay up late into the night gossiping about boys, clothes, or the latest episode of Jersey Shore. My mother and I weren’t really like that, having few interests in common, and I’ve envied my sister’s relationship from afar.

At first it seemed like my new baking passion was going to push my mother and I further apart. The kitchen was often covered in a thin, immovable film of flour and powdered sugar. If my mother disliked anything, it was a persistent mess in the kitchen. She complained about the thousands of calories lying around in the form of cookies or cakes—a constant temptation against her desire to drop a few pounds. We’d argue about the pastry bags soaking in the sink and the lack of storage for my growing collection of baking pans.

Unexpectedly, all of this tension slowly began to morph into something different. My mother eased up on her objections about the chaos in the kitchen and I worked harder to keep it clean. We compromised by giving away the never-ending supply of baked goods (after sampling one or two… or a dozen). We’d joke about lemon zesters and discuss the properties of a good cookie. Those late night talks my mother and sister experienced began to mirror the way my mother and I spent our lazy Sunday afternoons.

My mother and I started to share more of ourselves with each other over the kitchen table. I’d tell her tidbits from my daily rounds in the kitchen and she would share favorite family recipes (like her mother’s famous honey cookies) or talk about her years as a newlywed, learning how to feed the hungry man living in her house. My mother’s stories began to influence the way I approached food. Although hesitant of my new career choice, she pushed me to pursue my baking dreams, knowing one day I would find my place.
 

I never anticipated that my career change would also change my relationship with my mother. Moving back home brought us closer together, literally and figuratively. I can’t pinpoint when it happened, but my mother had become less of a parent and more of a friend. A year ago I had no idea just how much a fresh batch of chocolate chip cookies shared across the kitchen table would change our lives.

The kitchen table is our story to tell.

Kristin Rosenau is a baker and professional blogger at The Pastry Affair, a blog about butter, sugar, photography, and life.
http://www.thepastryaffair.com/

Honey Cookies

This recipe has its own branch in my family tree. Passed down through four generations, it holds a special place on my family’s table. My Grandmother Gwen makes these cookies every year for Christmas (and we spend all year looking forward to them). The soft honey cookies embrace the comforting flavors of fall–cinnamon, nutmeg, cloves, and anise. An anise glaze may be added for a touch more flavor and a hint more sweetness. These cookies may very well find their own place in your family’s traditions.

Yields approximately 4 dozen cookies

Honey Cookies
1 cup honey
1 cup brown sugar
1/2 heaping teaspoon cinnamon
1/2 heaping teaspoon nutmeg
1/2 heaping teaspoon ground cloves
1/2 teaspoon anise extract
1/4 cup butter
1/4 cup black coffee
2 eggs, beaten
1/2 cup sour cream
1 teaspoons baking soda
1 teaspoons baking powder
4 1/2 cups all-purpose flour

In a large saucepan, bring the honey, brown sugar, cinnamon, nutmeg, ground cloves, and anise extract to a boil over medium-high heat. Once boiling, turn off the heat and add the butter and coffee. Allow mixture to cool to room temperature before adding the eggs, sour cream, baking soda, and baking powder. Stir well. Mix in the flour to form a soft dough. Refrigerate overnight.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

On a heavily floured surface, roll out dough to 1/4 inch thick. You may need to work in up to 1/2 cup flour to prevent dough from sticking. Cut out 2 inch round cookies, re-rolling dough as needed. Bake for 12 minutes, or until cookies are lightly browned and puffed. Cool completely before glazing.

Anise Glaze
1 cup powdered sugar
1/8 teaspoon anise extract
2 teaspoons heavy cream, plus extra if needed

In a small bowl, mix together powdered sugar, anise extract, and heavy cream. If glaze is too thick, add more cream 1 teaspoon at a time until glaze is spreadable. Spread glaze onto cookies and allow to rest for a few minutes for glaze to set before serving.

Spicy Taco Pumpkin Dip

My Aunt Nancy made this autumn dip for Thanksgiving and I barely stayed away from it long enough to eat my turkey dinner. Though the base is cream cheese and pumpkin, the dip still manages to be spicy with a classic taco flavor that shines. The dip is stuffed with vegetables, including red and green peppers and olives. Served in a bread bowl with a side of vegetables or crackers, this dip is sure to please any crowd.

Yields about 3 1/2 cups

12 ounces cream cheese, softened
1 cup cooked or canned pumpkin
3 1/2 tablespoons taco seasoning
1/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 cup dried beef, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 can (6 ounces) olives, sliced
1 round loaf Italian or whole wheat bread

In a medium mixing bowl, beat together the cream cheese, pumpkin, taco seasoning, garlic powder, and crushed red pepper flakes until smooth. Stir in the dried beef, green and red bell pepper, and olives. Refrigerate until ready to serve.

To serve, hollow out round loaf of bread (bread can be used for bread crumbs or another use). Fill shell with dip. Serve with vegetables, chips, or crackers.

For others, it is not so uncertain. Water has already inundated basements and the main floor of homes, and valiant efforts proved futile. Now they wait to see what possibilities there may be regarding restoring or salvaging their homes. There is much anxiety.

We live in the middle of town and, consequently, are not in harm’s way, or presumably not even in harm’s way if there is a worst case scenario. We are fortunate and grateful. We did move Jim’s mom, Irene, who is well into her 80s, in with us for a few days. If she has to leave her apartment suddenly, we have a trial run under our belts.

Irene has always been a motivated and ambitious person. In recent years, as her mobility has declined, she’s occupied her time primarily with reading and baking treats for family members. She has a long list of favorites from which to draw and we receive frequent phone calls saying she has a pan of Brownies, a batch of Ginger Snaps, or a Tator Tot Hotdish that we should come down and pick up.

Living at our house, away from nearly everything familiar to her but her recliner, Irene was a little down in the dumps. She said, amidst the close monitoring of all the news reports regarding river levels, dike preparation, and road closings, that she “just felt so useless.” I said, “Irene, I’m about to put you to work!” We baked four different kinds of cookies, making several batches of each recipe. As soon as they cooled, Irene bagged them up in pairs in sandwich bags and lined trays with neat rows of cookies. It took us hours, and I said to Irene, “You must be getting tired.” She sat at the kitchen table, standing occasionally to reach a far-off tray, but neatly and carefully preparing all those little bundles of cookies, and said, “I’m so glad to be doing this, and it is good for me, too.” I delivered all the cookies to the snack hut at the Raging Rivers sand bag fill site, and, hopefully, if you were working there, you were able to take a very short break and enjoy a couple cookies.

Much has been said about the community spirit that emerged when the flood preparations were in full swing. It turns out there was a job for everyone, even if you had recently celebrated your 88th birthday.

Now Grandma Irene has a few new recipes to add to her favorites list. These all came from the package of one of the ingredients in the recipe, and were chosen simply because I had the ingredients on hand. We’ll remember them as “flood cookies.”
*****
Oatmeal Butterscotch Cookies

1 1/2 c butter
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 t vanilla
2 ½ c flour
2 t soda
1 t cinnamon
1 t salt
6 c oatmeal
1 11oz pkg butterscotch chips

Heat oven to 375 degrees. Beat butter and sugars in large bowl until well-blended. Add eggs and vanilla; beat well. Combine flour, soda, cinnamon, and salt; gradually add to butter mixture, beating until well-blended. Stir in oatmeal and chips; mix well. Drop by heaping teaspoons onto ungreased baking sheet. Bake 8-10 minutes – until golden. Cool slightly before removing to rack.
*****
Ghiradelli Macadamia White Chip Cookies

2 c butter
3 c sugar
2 c brown sugar
1 T vanilla
4 eggs
6 c flour
1 t soda
2 t salt
2 c white “chocolate” chips
1 ½ c macadamia nuts, chopped

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, soda, and salt. Stir in white chips and nuts. Drop by teaspoons onto ungreased sheets. Bake for 10-12 minutes.
*****

Vanishing Oatmeal Craisin Cookies

1 c butter
1 c brown sugar
½ c sugar
2 eggs
1 t vanilla
1 ½ c flour
1 t soda
1 t cinnamon
½ t salt
3 c oatmeal
1 c Craisins

Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, soda, cinnamon, and salt; mix well. Stir in oats and Craisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool on pan 1 minute before removing to rack.
*****
Oatmeal Reese’s Mini Pieces Cookies

1 1/3 c shortening
1 c brown sugar
2/3 c sugar
2 eggs
2 t vanilla
2 c flour
1 t soda
1 t salt
1/4 c milk
3 c oatmeal
1 1/3 c Reese’s mini pieces

Preheat oven to 350 degrees. Lightly grease baking sheet. Beat shortening and sugars in large bowl until fluffy, beat in egg and vanilla. Stir in flour, soda and salt; add alternately with milk mixture. Stir in oatmeal and Reese’s pieces. Drop by spoonfuls and bake 10-12 minutes or until lightly browned. Cool briefly on baking sheet before removing to rack.

1 stick (1/2 c.) butter, softened
2 tsp. basil
1 tsp. garlic powder
1/2 tsp. black pepper
4 Tbsp. Mayonnaise (reduced-fat is fine)
8 oz. Cream Cheese (I use reduced-fat), softened
1 c. half & half
2 c. grated Parmesan
20 oz. package Cheese Tortellini (I use the ones in the freezer section but dried or refrigerated are also fine)
3 c. cooked ham, diced
16 oz. frozen broccoli florets

Cook tortellini in boiling water according to package directions. Add frozen broccoli florets during the last minute of cooking time. Drain.

Preheat oven to 350 degrees. Combine butter, seasonings, mayo, cream cheese, & half & half in a large bowl. Mix well. Fold in Parmesan cheese, tortellini, ham, & broccoli.

Spoon into a greased 9×13 inch casserole. Bake for 30 minutes.

Make Ahead Tip: If you would like to prepare this ahead of time, you can do everything but bake it. Cover it up and put it into the refrigerator until you are ready for dinner. At that point you can bake it at 350 for about 45 minutes.

18 1/2 oz. box chocolate cake mix
8 oz. package cream cheese (I use reduced-fat)
1 egg
1/3 c. sugar
pinch of salt
6 oz. chocolate chips (mini work the best)

Prepare cake mix, using milk instead of water, per package directions. Place cupcake papers in cupcake tins.
Divide batter evenly between 24 cupcake papers.
Cream sugar and softened cream cheese; beat in egg and salt. Stir in chips.

Equally distribute the cream cheese mixture between all 24 cupcake tins, dropping it on each one, near the center.
Bake at 350 degrees for 20 minutes. Cool and frost.

Creamy Chocolate Frosting
3 1/2 c. confectioners sugar
1/2 c. cocoa powder
8 Tbsp butter
7 Tbsp. heavy cream (if you are in a pinch, milk would work OK too)
2 tsp. vanilla extract

In a medium sized bowl, combine the confectioners sugar and cocoa power. Set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and cream. Blend in vanilla. Beat until light and fluffy. In necessary, adjust consistency with more cream or sugar.

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten ( I used an entire egg)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil (I had to use more to get them nicely browned a couple Tbsp, I believe)
Cooking spray
1/8 teaspoon salt (I like kosher)
1 tablespoon bottled ground fresh ginger (such as Spice World)–I subbed with regular ground ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

It’s time for the heavy soups of winter to give way to lighter fare. Noodles, the most popular food in Southeast Asia, and especially popular in Japan, offer a base with endless possibilities.

Serve them warm or chilled with a few vegetables, a little protein and a crispy garnish on top. Bind all the ingredients together with a sauce. Many bottled sauces have wonderful flavor and, of course, you cannot beat the convenience. Eaten with chopsticks from a deep noodle bowl, they are satisfying, healthy and economical.

Consider the options….

Noodles: Somen are very thin wheat noodles that will cook in boiling water in as little as one minute. Udon are thicker, resembling short fettuccine, and are also a wheat product. Ramen, the ubiquitous children’s favorite, are easy to eat due to their curly nature. Soba, uniquely Japanese, are part buckwheat and part ordinary wheat flour. Pay close attention to the cooking time recommended on the package, and don’t overcook – they’ll become mushy and sticky. If serving your dish cold, rinse the noodles; if serving hot, don’t bother.

Vegetables: Snow peas, shelled edamame (green soybeans), mini corn cobs, water chestnuts, bamboo shoots, sprouts, shredded carrots and grilled red pepper are all options. To gently heat canned vegetables, such as sliced water chestnuts, pour them into your colander to allow the liquid to drain away. Then pour your cooked noodles and pasta water through the colander. You will heat the vegetables just enough to serve. Return the cooked pasta to the pot to keep it warm while mixing in the other ingredients.

Protein: A little meat goes a long way in noodle dishes. Season boneless chicken breasts and grill on a grill pan on your stove. Thinly slice and place a few strips on top of each serving of noodles. The same can be done with beef steaks or boneless pork chops. Another option is to brown ground turkey, beef or pork with onion, garlic and fresh ginger. Ground meat can be mixed into the noodles along with the vegetables.

Sauces: A few of my favorites are Bangkok Padang Peanut Sauce (House of Tsang), Veri Veri Teriyaki (Soy Vay) and Light Asian Toasted Sesame Salad Dressing (Kraft). To add a little heat, put in a bit of hot chili sauce (Sriracha) or chili garlic sauce (Hoy Fung Foods). Go easy – you can always add more, but you can’t take it out. Add enough sauce to the pasta pot to add flavor and serve as a binding agent for the other ingredients.

Crispy garnish: A variation in texture is always appealing, so top your noodle bowls off with a few chopped peanuts, some fine rice noodles (La Choy) or toasted sesame seeds.

Even more spring-like…

Instead of serving your noodles in a bowl, wash and dry Boston Bib lettuce leaves to use as lettuce wraps. Place the leaves on a large platter with small serving bowls containing an assortment of the above-described ingredients. Have your family members or guests build their own lettuce roll with ingredients they choose. Once the leaf is loaded with ingredients it can be rolled egg-roll-style and eaten out-of-hand. Have plenty of napkins at your disposal!

Ever dread walking through your kitchen or laundry room? Have you misplaced bills or other important paperwork?

Junk distracts the best of us. Piles of mail or overfilled closets seem insurmountable. After de-cluttering and purging, daily housekeeping becomes manageable. Whether approaching a serious project or simply spring cleaning, ensure you make it through your entire space. Remember the time it takes to mound extra things; be prepared to set aside marathon-like chunks of time to really sort through the stuff.

On your mark.
Walk through your daily routine, generating a list of cluttered, congested spaces. Pay close attention to overwhelmingly messy, unorganized drawers as well as stacks of shoes or mail at your entry. Define a starting point. If your morning routine bogs you down – start at the bathroom vanity or bedroom closet.

Get set.
Prepare totes and bins for sorting. Include a large trash bag as well as a couple of boxes clearly marked for garage sale or donations. Grocery tote bags work well for specific donations, borrowed items or on the spot sorting: toys, periodicals, tools, books or laundry. Set up totes to cart things to particular rooms of your home, such as a tote set aside for hairbrushes, hair clips and other bathroom items. Managing and sorting one room at a time reduces running back and forth – and ensures minimal distractions.

Gather a handful of tools to keep you on task: hammer, nails, and garage sale tags. Turn the ringer off on your phone; leave the cell phone behind.

Go!
A complete overhaul is the goal. Stand in the doorway and consider the clutter factor. Consider spots that routinely catch junk. Start there. Toss broken items and quickly scan stacks of books or magazines.
Reserve newly emptied baskets, totes and bins. Consider how they might be repurposed for organizing your laundry room or entry.

Purge closets. Rid of unfitting or unworn items. When finished, sort remaining clothing into seasons, folding or hanging appropriately. Review drawers for unmatched or missing socks – move them to your laundry room. A tip for ongoing closet maintenance: hang all hangers ‘backwards’, flipping them after they’ve been worn. After an established time lapses, pluck out unworn pieces.

Sort all bathroom items into categories. Unwanted, unopened toiletries may be donated.
Kids’ rooms tend to become cluttered with clothing, toys and other treasures. After removing unworn clothing and unused toys, reorganize closets and drawers to accommodate the child’s height and their current needs. Keep appropriate seasonal items within reach, tucking others away in bins or stowing above. Manage toys with bins, baskets or pails. Allow under bed storage with slim boxes or bins, closet or drawer space for treasures and place bulky items on open shelving for accessibility.

Living spaces or family rooms catch it all. Magazines and newspapers, family entertainment games or videos, as well as photo albums and collectibles quickly overwhelm a space. Keep a few inviting magazines atop a table, toss the rest into one of your sorting totes. Tuck entertainment games and accessories into baskets for display – remembering to review all games, movies and books. If they’re not being used, sell them or bring them to your workplace for giveaway. Replace unwanted collectibles with those family entertainment baskets.
Managing kitchen and dining spaces starts with reducing the load. Overstuffed pantries and bottomless freezers can mean overwhelming dinner preparation. Sort out unused kitchen gadgets, toss expired goods and rearrange dishes or cookware to useful locations in cupboards, creating an efficient, workable space. Review items for excess wear and discard. Donate surplus pans or kitchen appliances. Consider interior cabinet doors to hang trash collection dates, favorite recipes, school lunch schedule or phone numbers. Getting paperwork up off the counters into viewable spaces will instantly remove clutter.

Functional laundry rooms are a few baskets away. Provide a minimum of four labeled laundry baskets for: darks, lights, special care items along with one for unmentionables and towels. Include a few smaller bins for those unmatched socks, coins and other pocket treasures. When space allows, include a hanging space as well as baskets for folded items.

A tidy office equals efficient bookkeeping. Clear a couple of drawers or repurpose a basket or two for incoming and outgoing paperwork items. Take time to review your virtual desktop as well. Clear clutter from your desktop; delete messages or create new folders to stash important documents.

At last, focus on your entry. This is one place worthy of spending a few dollars to reorganize. Establish a space for every family member to go-to. Having a hook for each ensures a spot to catch coats, scarves, backpacks and purses. A handy bucket beneath holds hats, mittens or gloves; an open shelf above with baskets or small buckets creates a spot for sunglasses, library cards or keys. Establish a shoe zone; allow one all weather pair of boots plus one pair of shoes each near the entry, relocating excess shoes to closet floors or another enclosed space.

Marathon training!
Runners cross the finish line, take a break; then continue working out.
Haul out that trash bag. Finish pricing garage sale items and store them in one location. Place donation bins and totes of borrowed items in your vehicle; then deliver them. Tip: manage garage sale clutter by posting empty bins at a few strategic locations, such as in a storage closet. Include supplies to mark items on the spot for swift garage sale preparation, later.

Deep clean the house, reworking last details while oiling wood surfaces and scrubbing clutter-free bathrooms. Scrub hardware and shine windows. Wash winter wear; plan to do so regularly.

Stay healthy.
De-cluttering is therapeutic; however it takes time. Start small by managing a few key areas that need ongoing attention. Make beds every single day. Clear the table and kitchen sink at every meal. Sort laundry into respective baskets. Being accountable and staying the course will ensure you have an uncluttered clean home, freeing your time up for mindfully healthful things.

from Mikey Hoeven

2 cups flour
¼ tsp. salt
2 cups firmly packed brown sugar
1 cup sour cream
½ cup butter, softened
1 tsp. vanilla
1 cup chopped nuts
1 egg
1-2 tsp. cinnamon
2 cups finely chopped peeled apples
1 tsp. baking soda

Heat oven to 350 degrees. In large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Press 2 ¾ cups crumb mixture in bottom of ungreased 9 x 13 inch pan.

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well.

Stir in apples. Spoon evenly over crumb mixture in pan.

Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm or cool with whipped cream or ice cream